A while ago we posted the details of the Vuurvarkie on our Facebook page and the response was overwhelming. I have since tracked down the bread recipe used in the picture. Even though this recipe is for the Vuurvarkie, it works just as well in a normal black pot.
500g White Eureka Unbleached Stone Ground Flour
325ml – 340ml Water
5ml Sugar (optional)
Put the flour, salt and yeast into a large mixing bowl and mix.
Make a well in the centre of the heap and gradually mix in 325ml warm water until the dough comes together. If it seems dry add some more water.
Knead the dough on a lightly floured surface such as a cutting board – for 5 minutes until it has a smooth texture. Shape the dough like a rugby ball (!!!) and put it into an oiled baking pan and then set it aside to rise for about 40min in a warm place. It should double in size in this time. When it has risen make deep slashes on the top of the dough with a sharp knife and dust with flour.
In the mean time preheat your Vuurvarkie for 30-40minutes. Bake for 40-45min, until golden and cooked through. To test if it is done tap the base of the loaf, if it is ready it will make a hollow sound. Remember not to put too many coals on top of the Vuurvarkie.
Kneading and Proving tips
Knead the dough for at least 5minutes, even up to 10 minutes if you can! This will produce a lighter more airy loaf.
If the dough needs to rise twice put it into an oiled bowl and cover loosely with oiled cling film then leave in a warm place until it has doubled in size. This takes anywhere between 30minutes and 2 hours, depending on the temperature and the amount of dough. An airing cupboard speeds this up.
Punch the risen dough to “knock” out the air. Knead again for a few minutes, adding any other ingredients at this stage. Shape and put onto an oiled baking sheet or in a loaf tin. Cover and leave to rise until it has doubled in size. Check up after about 30minutes. Over-proving may cause the bread to collapse in the oven.